This is my go to light coating when I want a light breaded texture without the thickness of batter. Change up the spices and you can coat just about anything with it.
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- russet potatoes cut into wedges
- 1 Tbsp
- montreal steak seasoning
- 3 Tbsp
- 1 1/2 Tbsp
- garlic powder
- 1/2 Tbsp
- onion powder
- 1 1/2 tsp
- seasoning salt
- 1 1/2 tsp
- ground pepper
- 1/4 tsp
- cayenne pepper
- 1 1/2 c
- vegetable oil
1Wash potatoes and cut into wedges, fries, rounds or your choice of papa heaven. Papa is Spanish for potato.
2Place chopped potatoes into a microwaveable container. Fill with water until potatoes are covered.
3Toss in Montreal Steak Seasoning and cook in micro on high for 5 minutes or so...just to begin to soften and get translucent on the edges.
4While potatoes cook, in small bowl, mix constarch, garlic and onion powder, salt, pepper and cayenne well.
5Drain papas and let sit for a couple of minutes to cool off and drain well.
6Place drained potatoes in large bowl and sprinkle with 2 or 3 spoon fulls of cornstarch mixture. Toss in bowl to coat. Repeat until potatoes are well coated and powder is finished.
7Heat vegetable oil to medium high and fry potatoes in small bunches.
8You can also coat a baking sheet with nonstick spray and lay the potato wedges out to roast at about 400F, for 20-30 minutes, turning once halfway through baking.